Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce

By Tara Parker-Pope

Updated April 30, 2024

Media 1 of 1
Total Time
About 20 minutes
Rating
4(16)
Comments
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This hearty entrée has it all: tantalizing cutlets battered in crunchy, seasoned breadcrumbs, all covered in a robust, rich sauce. This lovely centerpiece dish, created by VegNews contributing chef Tal Ronnen, has been known to leave meat-eating relatives begging for seconds.

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Ingredients

Yield:6 servings.

CRANBERRY CABERNET SAUCE

  • 3 tablespoons olive oil

  • 1 large shallot, diced

  • 4 sprigs thyme

  • ¼ cup dried cranberries

  • Salt to taste

  • Pepper to taste

  • 1 cup Cabernet wine

  • 1 cup vegetable stock

  • 1 tablespoon arrowroot powder

  • 2 tablespoons water

  • 3 tablespoons non-hydrogenated margarine, divided

PUMPKIN SEED BATTERED CUTLETS

  • 1 tablespoon minced fresh sage

  • 1 cup toasted, shelled pumpkin seeds

  • 1 teaspoon paprika

  • 1 cup panko breadcrumbs

  • 2 tablespoons nutritional yeast

  • Salt to taste

  • Pepper to taste

  • 12 vegan “chicken” cutlets, thawed

  • 1 cup unbleached white flour

  • 2 cups unsweetened soy milk

  • Olive oil

Ingredient Substitution Guide

Preparation

  1. Step 1

    Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.

  2. Step 2

    Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving.

  3. Step 3

    To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.

  4. Step 4

    Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.

  5. Step 5

    Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.

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Ratings

4 out of 5
16 user ratings
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Comments

Elissa Eckman

This recipe leaves out important info as to where to procure the 12 vegan chicken cutlets.

Patti

From the original article, missing here: 3. To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.

Janet

Step three repeats step two. I can make a guess but wonder what to do with the pumpkin seeds...

Lori L

Might I suggest Gardein Lightly Seasoned Frozen Chick'n Scallopini? These are available at Target and Whole Foods as well as several major chains.

Lauren

It's hard to find vegan cutlets that aren't breaded yet. If the author could provide info on the size of the cutlets, or how many would come from one Quorn or Gardein breast, that would help!

Patti

From the original article, missing here: 3. To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.

Lauren

This used to be in the original article, and then someone swapped it out so that the original article replicates the mistake in this recipe. Thank you for posting it!

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